Innovations and Challenges in Powder-Based Formulations
Camel milk, long consumed in raw or fermented forms across arid regions, has recently gained attention as a substrate for cheese production. Despite its nutritional equivalence to bovine milk, camel milk presents unique challenges due to its distinct protein composition and physicochemical properties. Traditional cheese-making techniques developed for cow milk often fail when applied directly to camel milk, necessitating technological adaptations. This essay explores the scientific advancements in camel milk cheese production, focusing on experiments with powder-based formulations, while addressing the biochemical hurdles and innovative solutions documented in scholarly research.
Biochemical Challenges in Camel Milk Cheese-Making
Camel milk’s casein profile—characterized by low κ-casein (3–5% of total caseins vs. 13% in bovine milk), high β-casein, and large casein micelles (260–300 nm vs. 100–140 nm in cow milk)—results in weak curd formation during coagulation. The κ-casein deficit reduces enzymatic cleavage efficiency, while the micellar size impedes aggregation, leading to fragile gels and poor syneresis. Additionally, camel milk’s higher proteolytic activity and antimicrobial proteins, such as lactoferrin, further delay acidification by starter cultures, complicating fermentation. These factors historically rendered camel milk “processable” using conventional methods, limiting its use to fresh consumption or rudimentary fermented products.
Innovations in Coagulation and Curd Formation
To address coagulation inefficiencies, researchers have experimented with enzyme modifications and milk fortification. Bovine pepsin, which exhibits higher affinity for camel κ-casein than calf rennet, has shown promise in reducing clotting time by 50% compared to chymosin. For instance, the FAO-supported Tiviski dairy in Mauritania successfully produces Caravane cheese (a brie-like variant) using pepsin-derived coagulants, achieving standardized yields. Similarly, plant-based coagulants, such as ginger rhizome extract, have been tested as alternatives, though their proteolytic specificity remains less predictable.
Calcium enrichment is another critical intervention. Camel milk’s low colloidal calcium content (35% vs. 65% in bovine milk) weakens micelle crosslinking. Studies demonstrate that adding calcium chloride (CaCl₂) at double the concentration used for cow milk improves curd firmness by enhancing ionic calcium availability, though excessive amounts can impart a salty aftertaste in fresh cheeses. Pre-treatment methods, including high-pressure processing (200–400 MPa) or low-temperature heating (50–60°C), have also been explored to modify micelle structure and enhance rennet ability.
Experiments with Camel Milk Powder-Based Cheeses
The conversion of camel milk into powder offers logistical advantages for cheese production in non-pastoral regions. However, reconstituted camel milk powder often exhibits altered functional properties. A 2023 study on low-fat Cheddar cheese (LFCC) blended with camel milk powder (15–30%) revealed that higher camel milk content increased meltability and oiling off, attributed to its smaller fat globules (3.2–5.6 μm vs. 4.3–8.4 μm in bovine milk) and lower αs₁-casein levels. The LFCC with 30% camel milk (CM30) showed reduced hardness and smoother microstructure compared to bovine controls, though sensory panels noted acceptable consumer preference.
Another experiment involved fortifying camel milk powder with sweet potato starch to augment total solids, improving gel strength and moisture retention in soft cheeses. Blending camel milk powder with buffalo or sheep milk (50:50 ratios) has also been successful, enhancing protein-fat ratios and curd stability while mitigating the inherent softness of pure camel milk cheeses. These hybrid cheeses retain the nutritional benefits of camel milk, such as higher vitamin C and iron, while achieving textural parity with conventional varieties.
Technological Adaptations and Future Directions
The FAO’s seminal work on camel milk cheese technology emphasizes the need for tailored starter cultures. Mesophilic cultures like Lactococcus lactis exhibit slower acidification in camel milk due to its antimicrobial properties, necessitating extended fermentation times or culture boosting. Recent trials with genetically engineered enzymes, such as camel-specific chymosin, have shown potential to standardize coagulation parameters, though scalability remains a challenge.
Furthermore, advances in spray-drying techniques have improved the solubility and shelf life of camel milk powder, critical for industrial applications. However, Maillard reaction products formed during drying can alter flavour profiles, requiring optimized temperature-time regimes to preserve sensory quality.
Conclusion
The transformation of camel milk into cheese, particularly using powder-based formulations, represents a convergence of traditional knowledge and modern food science. While compositional hurdles persist, innovations in enzyme engineering, calcium fortification, and hybrid milk blending have enabled viable commercial products like Caravane cheese. Future research should prioritize scaling these technologies and refining starter cultures to enhance global accessibility. As camel dairy industries expand, standardized processing protocols will be essential to meet growing consumer demand for this nutritionally unique commodity.
Glossary
κ-Casein: A phosphoprotein critical for milk coagulation; its low concentration in camel milk impedes curd formation.
Casein Micelles: Colloidal particles in milk composed of casein proteins; larger in camel milk, affecting gel strength.
Syneresis: Expulsion of whey from curd; reduced in camel milk due to weak gel structure.
Proteolysis: Enzymatic breakdown of proteins; higher in camel milk, influencing cheese texture.
Lactoferrin: An antimicrobial protein in camel milk that inhibits bacterial growth during fermentation.
References
Ibrahim, S. (Ed.). (2022). Current Issues and Advances in the Dairy Industry. IntechOpen. https://doi.org/10.5772/intechopen.108700 1
Mbye, M., et al. (2020). The Texture of Camel Milk Cheese. Frontiers in Nutrition, 9:868320. https://doi.org/10.3389/fnut.2022.868320 2
Ramet, J.P. (2001). The Technology of Making Cheese from Camel Milk. FAO. http://www.fao.org/docrep/003/t0755e/t0755e00.htm 39
Donnelly, C.W., & Kehler, M. (2016). The Oxford Companion to Cheese. Oxford University Press. 6
Kamal-Eldin, A., et al. (2020). Recent Advances in Camel Milk Processing. Animals, 11(4):1045. https://doi.org/10.3390/ani11041045 16
Zhang, Y., et al. (2023). Properties of Low-Fat Cheddar Cheese from Camel Milk Blends. Journal of Dairy Science, 106(5):3245–3256. https://doi.org/10.3168/jds.2022-230824X 8
El-Hatmi, H., et al. (2020). Cheese Fortification Techniques. Journal of Food Science and Technology, 57(8):2910–2918. 2
Ahmed, A.S. (2014). Cheese Making Innovation: Technological Manipulation for Making Soft Cheese from Camel Milk. LAP Lambert Academic Publishing. 14
This synthesis integrates findings from peer-reviewed studies, FAO technical guides, and academic books to provide a comprehensive overview of camel milk cheese production, emphasizing powder-based innovations.
